Monday, November 23, 2009

GLUTEN FREE CORNBREAD CHESTNUT CRANBERRY STUFFING



An easy gluten free stuffing that's always been gluten-free--what could be more traditional?  

Makes two 9x9 baking dishes of stuffing
Heat oven to 350 degrees

1 cup chopped celery
1.5 cups chopped onion
2 T poultry seasoning
1 tsp olive oil plus olive oil spray
1 c dried cranberries
1 c chopped chestnuts
2 c vegetable bouillon

Spray 10" frying pan with olive oil spray. Heat oil. Saute onion, celery and seasoning until onions are translucent. Stir in chestnuts and cranberries. Cook for another minute or two. Break up corn muffins in a large bowl. Add onion mix and vegetable bouillon. Stir gently. Cover with aluminum foil. Bake until thoroughly heated and all liquid is absorbed.


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